Best 6 Homemade Mashed Potatoes Recipes

HOMEMADE MAKE AHEAD MASHED POTATOES

Steps:

• Scrub potatoes. Leave skins on, if desired, or peel thinly and remove eyes. Cut into large pieces. Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan; add potato pieces. Cover and heat to boiling; reduce heat. Cook covered 20 to 25 minutes or until tender; drain. Shake pan gently over low heat to dry potatoes.
• Heat milk, whipping cream, butter, salt and pepper in 1-quart saucepan over medium-low heat, stirring occasionally, until butter is melted. Measure out 1/4 cup of the milk mixture; cover and refrigerate.
• Add remaining milk mixture in small amounts to potatoes in medium bowl, mashing with potato masher or electric mixer after each addition. (Amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used.) Beat vigorously until potatoes are light and fluffy.
• Spray 2-quart casserole with cooking spray. Spoon potatoes into casserole; cover and refrigerate up to 24 hours.
• When ready to bake, heat oven to 350°F. Reheat reserved milk mixture in microwave. Then pour milk mixture over potatoes. Bake uncovered 40 to 45 minutes or until potatoes are hot. Just before serving, stir potatoes.
• ALTERNATE METHOD: Only have one oven and need to bake all your sides at the same temperature? You also can reheat these at 325°F. When ready to bake, heat oven to 325°F. Reheat reserved milk mixture in microwave. Then pour milk mixture over potatoes. Bake uncovered 60 to 65 minutes or until potatoes are hot. Just before serving, stir potatoes.

INSTANT MASHED POTATOES THAT ARE BETTER THAN HOMEMADE!

Steps:

• In saucepan, combine chicken broth and butter.
• Heat to a boil; remove from heat.
• Add heavy whipping cream and then gently stir in potato flakes. That's it!

REAL HOMEMADE MASHED POTATOES

Steps:

• Peel potatoes and cut into quarters.
• Place potatoes into stockpot. Add enough salted water to cover the potatoes by about 1-inch.
• Cover pot and bring to a boil. Reduce heat and simmer until potatoes are fork tender but not mushy, about 20 to 25 minutes.
• Drain potatoes in colander. Place potatoes back into stockpot.
• Meanwhile, heat evaporated milk in microwave (use a pyrex measuring cup) until warm, about 45 seconds.
• Add butter to potatoes and mash with a potato masher. Add warmed milk to potatoes along with pepper to taste.
• Mix and mash well, but don't overdo it.
• ENJOY!

HOMEMADE MASHED POTATOES

Steps:

• Boil water.
• When water starts to boil, put in the potatoes. Take out after 15 or so minutes.
• Mince the onion.
• Peel the potatoes.
• Put the potatoes in a large bowl with the minced onion, garlic salt, ground black pepper, and ground red pepper.
• Mash the potatoes for 20 to 30 minutes.

HOMEMADE GNOCCHI FROM LEFTOVER MASHED POTATOES RECIPE - (4.2/5)

Steps:

• Dump half of your flour onto your work surface. Dump your mashed potatoes onto the flour. Form a well in the potatoes and pour your egg in it. Add salt. Pour half the remaining flour (1/2 a cup) on top. Work the egg, salt and flour into the potatoes using either your hands or a pastry scraper. Once everything is roughly incorporated, gently knead the dough like you would pasta for a couple of minutes. Do not over knead. At this point you can incorporate the rest of the flour if you need it. If the dough is still too sticky to handle or roll out, you need more flour. Again, be careful not to add too much flour, or your gnocchi will be dense and tough. Divide your dough into workable pieces. Roll the dough out until it's around 3/4 " in diameter. Using your pastry cutter or a knife, cut the rope into lengths of 3/4″. Now you have to decide how you want to shape your gnocchi. By pressing it with your thumb, or rolling it on a fork. To get the classic ribs on the gnocchi, roll each piece down the tines of a fork. It's takes some practice, but you'll get the hang of it. You aren't just sliding it down the fork, you need to roll it down. Once you do it right the first time you'll yell, "ah HAH!". And then you'll run outside to drag someone in to show them. To make the thumbprint version, just poke your finger into the centre of the gnocchi. Both versions are fine. The reason you NEED to do one of these two methods is because it's the ridges and the indent that helps holds whatever sauce you're putting on them. If you're planning to freeze some gnocchi, lightly flour a baking sheet, place the gnocchi on it and freeze. Once frozen you can remove them from the pan and immediately put them in baggies or a widemouth mason jar. These then go back in the freezer. Work as quickly as possible so the gnocchi doesn't have a chance to thaw out at all (because then they'll stick to each other). To cook your gnocchi, drop them in salted, boiling water. They're done when they float. To make them even MORE delicious, pan fry them for a couple of minutes in butter and/or oil.

HOMEMADE MASHED POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place the potatoes into a saucepan, and fill with enough water to cover. Bring to a boil. Cook for 5 to 10 minutes, just until soft. Drain water, and mash potatoes. Beat in the butter, and about half of the milk using an electric mixer. Add more milk if needed to achieve the desired consistency of mashed potato. Season with salt and pepper.
• Spread potatoes evenly in a 9x13 inch baking dish, or desired casserole dish. Sprinkle the bread crumbs and cheese over the top.
• Bake for about 10 minutes in the preheated oven, until the cheese is melted and the top is browned. Serve immediately.